This Szechuan Chicken is better than take-out!! Change up the veggies and the meat and make it tons of different ways! It will become a favorite at your house!
So what I didn’t tell you the other day, when I was whining about my sick kids and my crazy life, was that I was in the midst of packing for a three night away trip to a water park. (Insert shocked face emoji here).
So yes . . . it was right around Thursday that I was shaking my fists at the heavens while packing my entire family for a three night “getaway” while dealing with a baby with a serious bout of the stomach flu taking place south of the equator, a toddler not yet over the stomach flu (all hemispheres involved), and a baby with an ear infection that just.wouldn’t.quit. We literally went to the pediatrician to check on the ear hours before pulling out for our “vacation.” Note the quotations.
The good news is that the ear infection appears to be gone (HOORAY!!). The bad news is that when your tiny little peanut who is just barely hanging on to the growth curve gets sick for five weeks . . . she kind of falls off the growth curve. So if you need me, I will be shoving cheese in my baby’s mouth.
The other good news is that we had a great time on our mini vacation. It was way more relaxing than I could have imagined a water park getaway with three kids under eight could be, primarily because my awesome husband took on water park duty during Piper’s naps.
(OMG. This is seriously turning into one of those posts that people on Pinterest complain about . . . I don’t care about your boring life, just give me the recipe!)
Should we talk about this recipe?
When Nathan and I were first married, I barely knew how to cook. It was Christmas Eve and we wanted a special dinner, so we picked up a packet of Szechuan mix and made it at home, lol! Super special. But! It was delicious, and now it’s one of our favorite meals, not just for the memories, but also because it’s easy and delicious. I recently decided to figure out how to make it at home, and I like the homemade version even more!
The other thing that’s great about it is that it’s really diverse. I’m really just giving you the recipe for the sauce. Put in different veggies (maybe some broccoli and sliced carrots?) and different meat (maybe some shrimp or even tofu!), and you can make like 18 different dinners out of this. Serve over rice and you will have an amazing and filling meal!
- 2 tsps olive oil
- 1 pound of chicken, sliced into bite sized pieces
- 8 ounces of sliced mushrooms
- 1 red bell pepper, sliced
- 1/4 cup soy sauce
- 3/4 cup water
- 2 cloves garlic, diced
- 1 inch ginger, grated
- 1 tsp sugar
- 1 tsp chile paste
- 2 TBSPs corn starch
- sliced water chestnuts (optional)
- bamboo shoots (optional)
- Preheat a large skillet over medium heat. Heat the olive oil and then add the chicken, stirring until no longer pink.
- While the chicken is cooking, mix the soy sauce, water, garlic, ginger, sugar, chile paste, and then whisk in the corn starch.
- Once the chicken has finished cooking, add the mushrooms and red peppers and cook until they are soft.
- Pour the mixed sauce over the meat and vegetables and cook until it has thickened, a few minutes.
- Stir in the sliced water chestnuts and bamboo shoots if using.
- Serve over rice.